Everyday Food Blog

Cooking From the Book: The Angelica Home Kitchen

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Angelica Kitchen has been one of my favorite restaurants since I moved to New York City. The food is vegan and organic, full of flavor and is always comforting and filling. I made one of my favorite recipes out of their cookbook and wanted to share it with you.

I had lunch at Angelica Kitchen over the weekend and by Monday I was already craving their Soba Sensation sauce. This stuff should be listed as a controlled substance because it is so highly addictive! It has a great silky texture and a rich, ginger-y almost peanut butter flavor (it's the sesame paste).

I brought their cookbook to work with me and set out to re-create these delicious items for lunch at work.

I saw beautiful asparagus at the store on the way to work and immediately claimed them for my lunch along with sweet potato and collard greens (you can take the girl out of the south but you can't take the south out of the girl!). Once I steamed them they were the perfect vehicle for the Soba Sensation sauce.


Soba Sensation Sauce

makes 3 1/2 cups

Adapted from The Angelica Home Kitchen book by Leslie McEachern

2 cloves garlic, minced

3 tablespoons minced fresh ginger

2 tablespoons dijon mustard

1/3 cup rice vinegar (not sweetened)

1/3 cup tamari or soy sauce

1/3 cup light brown sugar

2 tablespoons toasted sesame oil

1 1/3 cups tahini (sesame seed paste)

pinch of cayenne pepper

Combine all ingredients with 1/2 cup hot water in a blender and blend until smooth.

Thin the sauce with more water if you choose. It will thicken a little bit as it sets (a little like silky peanut butter) but I like this texture because I can spread it on toast. I just thin a little bit of the sauce with water if I want to drizzle it on my veggies.

The recipe makes a pretty fair amount of sauce but I bet it won't be around long enough for it to go bad!

Try it out and let me know if you love it as much as I do.

Comments (5)

  • avatar

    Looks delicious! If I cut the sugar, would the recipe still work? Any ideas for a sugar replacement? Merci beaucoup! Sincerely, Everyday Food's biggest fan in Paris :)

  • avatar Author Comment:


    I am not sure if agave nectar or brown rice syrup are available to you in Paris but those would be my first suggestions as a replacement for the brown sugar in the recipe. Hope that helps!

  • avatar

    Wow.. great recipe for my family in dinner with my wife.

    Thank you

  • avatar

    A wonderfull recipe . I like it . It must be healthy diet for health concuious people . I will inform all of my friends about it .

  • avatar

    I have successfully made this recipe with half the brown rice syrup. It does need a little sweetener to mellow the bitterness of the tahini, so I wouldn't cut the syrup entirely. Agave, honey, or maple syrup would probably work as well.

    I also halve the soy sauce, and add more when served to taste.

    This is a super versatile recipe. It's wonderful over tofu, vegetables, and brown rice as well as soba noodles. Yum!

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